Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche

Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche Recipe from Japan

Region / culture: Japan | Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 8-10

Introduction

Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche is a delicious and unique twist on traditional sushi. The creamy avocado, crunchy panko crust, and spicy wasabi crème fraîche come together to create a flavor explosion in every bite.

History

This recipe combines elements of traditional Japanese sushi with modern cooking techniques to create a dish that is both familiar and innovative. The combination of crispy panko breadcrumbs and creamy avocado is a nod to the fusion cuisine that has become popular in recent years.

Ingredients

1 cup crème fraîche
1.5 tbsp fresh lemon juice (or to taste)
1.5 tbsp wasabi paste (or to taste)
24 toasted nori sheets
1 Japanese cucumber (10 inches long), cut into thin wedges about 5 inches long
1 carrot, large, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1.5 lb (680 g) california avocados, cut in thin wedges
Seasoned sushi rice - recipe follows
9 oz (255 g) panko (Japanese bread crumbs) (1.25 qt (1.18 liter))
3 cup nori komi furikake (Japanese seasoning of seaweed and sesame seed)
8 eggs
3 cup flour

Seasoned sushi rice

1.5 cup rice vinegar
1 cup sugar
0.5 cup salt
1 qt (946 ml) medium-grain Japanese rice
1.5 qt (1.42 liter) water
4 inches piece of konbu (dried kelp)

How to prepare

Thoroughly mix crème fraîche, lemon juice, and wasabi; set aside.
Place the first nori sheet, shiny side down, on a bamboo sushi mat.
Arrange pieces of cucumber, carrot, red and yellow bell pepper, and avocado in a horizontal strip at the front edge of the nori sheet.
Using the sushi mat, tightly roll the nori sheet from the front to the back edge.
Remove the mat and repeat the process 11 more times.
Set aside.
Place the second nori sheet, shiny side down, on a bamboo sushi mat.
Cover it with 1 cup of sushi rice, spreading it from the front edge to within 1 inch of the back edge.
Place 1 reserved vegetable roll horizontally in the middle between the front and back edge of the nori.
Lift the front edge and fold it to the exposed back edge of the nori.
Using the sushi mat, firmly shape the roll and repeat the process 11 more times.
Set aside.

Just before service

Mix the panko and furikake together and spread the mixture in a shallow pan.
Beat the eggs and set them aside in a shallow dish large enough to fit a whole sushi roll.
Lightly dust each sushi roll with flour, then dip it in the beaten eggs.
Next, roll the sushi in the panko mixture.
Set aside the rolls.

Per order

Quickly deep fry 1 sushi roll until golden brown and crisp, about 1 minute.
Pat the rolls with a towel to remove excess oil.
Using a thin, sharp knife, trim the ends of the sushi, then cut it into 8 or 10 slices.
Arrange the slices on a serving dish and add about 1 tbsp of the crème fraîche mixture on the plate.

Seasoned sushi rice

Heat the rice vinegar, sugar, and salt until the sugar and salt dissolve, then let it cool.
Set aside.
Wash the medium-grain Japanese rice until the water runs clear, then drain it well.
Put the rice, water, and konbu in a large pot.
Bring it to a boil, then reduce the heat to a simmer.
Cook over very low heat until the rice is tender and the water is absorbed, about 15 minutes.
Let it rest for 10 minutes.
Immediately transfer the rice to a large bowl and remove the konbu.
Sprinkle the hot rice with the reserved sushi vinegar mixture, turning the rice over with a wooden paddle until it is evenly flavored, using about 1.33 cups (take care not to add too much, as it will make the rice mushy).
Cover the rice with a towel and let it cool.
Yield: 3 qt (2.84 liters)

Variations

Substitute the avocado with cooked shrimp or crab for a different flavor profile.
Use different vegetables such as asparagus or radishes for a unique twist.

Cooking Tips & Tricks

Make sure to tightly roll the sushi rolls to prevent them from falling apart during frying.

- Use fresh ingredients for the best flavor and texture.

- Be careful not to overcook the sushi rolls when frying, as they can become too crispy.

Serving Suggestions

Serve Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche as an appetizer or main dish with a side of pickled ginger and soy sauce for dipping.

Cooking Techniques

The key cooking techniques for this recipe include rolling the sushi rolls tightly, frying them until crispy, and slicing them into bite-sized pieces.

Ingredient Substitutions

Use regular breadcrumbs instead of panko if desired.

- Substitute Greek yogurt for crème fraîche for a lighter option.

Make Ahead Tips

You can prepare the sushi rolls ahead of time and fry them just before serving for a quick and easy meal.

Presentation Ideas

Arrange the sliced sushi rolls on a platter with a drizzle of the wasabi crème fraîche for an elegant presentation.

Pairing Recommendations

Pair Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche with a crisp white wine or a cold beer for a refreshing combination.

Storage and Reheating Instructions

Store any leftover sushi rolls in an airtight container in the refrigerator. To reheat, place them in a preheated oven at 350°F for 5-10 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche contains approximately 350 calories.

Carbohydrates

Each serving of Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche contains approximately 45 grams of carbohydrates.

Fats

Each serving of Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche contains approximately 15 grams of fat.

Proteins

Each serving of Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche contains approximately 10 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the bell peppers and vitamin E from the avocado.

Alergens

This recipe contains gluten from the breadcrumbs and eggs. It also contains dairy from the crème fraîche.

Summary

Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche is a delicious and unique dish that combines the flavors of creamy avocado, crunchy panko breadcrumbs, and spicy wasabi crème fraîche. With a balance of carbohydrates, fats, and proteins, as well as vitamins and minerals, this dish is both nutritious and satisfying. Serve it as an appetizer or main dish for a meal that is sure to impress.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche. It was like nothing I had ever seen before - a fusion of Japanese and Western flavors that intrigued me to no end. As someone who loves experimenting in the kitchen, I knew I had to give it a try.

The recipe came to me in a roundabout way, as many of my favorite recipes often do. It started with a conversation I had with a friend at the local farmer's market. We were discussing our love for sushi when she mentioned a unique twist on traditional sushi that she had tried at a trendy restaurant in the city. She described it as a delicious blend of crispy panko-crusted avocado, creamy wasabi crème fraîche, and perfectly cooked sushi rice rolled in seaweed. My mouth watered just thinking about it.

I couldn't get the idea out of my head, so I set out to recreate it at home. I started by researching different techniques for frying avocado and experimented with various combinations of ingredients until I found the perfect balance of flavors and textures. After many failed attempts and a few messy kitchen mishaps, I finally perfected the recipe.

The first step in making Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche is preparing the avocado. I carefully slice ripe avocados into thin strips, dredge them in seasoned flour, dip them in beaten eggs, and coat them in crispy panko breadcrumbs. The key is to fry them until they are golden brown and perfectly crispy on the outside while remaining creamy and buttery on the inside.

Next, I prepare the sushi rice by cooking it with a mixture of rice vinegar, sugar, and salt until it is sticky and perfectly seasoned. I spread a thin layer of rice onto a sheet of nori, top it with a few slices of fried avocado, and roll it up tightly using a bamboo sushi mat. I slice the roll into bite-sized pieces and arrange them on a plate, ready to be served.

The final touch is the wasabi crème fraîche, a tangy and spicy sauce that adds a burst of flavor to each bite. I mix together crème fraîche, wasabi paste, and a squeeze of fresh lemon juice until it is smooth and creamy. I drizzle it over the sushi rolls and garnish them with a sprinkle of sesame seeds and chopped green onions for a pop of color and texture.

As I take my first bite of Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche, I am immediately transported to a world of bold and exciting flavors. The creamy avocado melts in my mouth, the crispy panko adds a satisfying crunch, and the tangy wasabi crème fraîche brings a kick of heat that lingers on my tongue. It is a perfect balance of savory, sweet, and spicy that keeps me coming back for more.

I can't help but marvel at how a simple conversation with a friend at the farmer's market led me to discover this delicious and innovative recipe. It is a testament to the power of curiosity and the joy of exploring new flavors and techniques in the kitchen. I am grateful for the many people and places that have inspired me on my culinary journey, and I look forward to sharing this recipe with my family and friends for years to come.